Bready or Not Original: Pumpkin Bundt Cake with Ginger Cream Filling
This Pumpkin Bundt Cake with Ginger Cream Filling is a winning combo of flavors: pumpkin, spices, ginger, and sweetness.
It’s a pretty cake, too, no matter what bundt cake mold you use. Filled cakes look so great when they are sliced open, like you’re revealing a present inside. And with a thin layer of glaze on top? Yum!
I’ve used this combo of ginger pumpkin before on Bready or Not. Here are some examples!
PrintBready or Not Original: Pumpkin Bundt Cake with Ginger Cream FillingThis delicious cake contrasts pumpkin and spice crumb with a ginger-warmed sweet filling.Course Breakfast, Dessert, SnackKeyword bundt cake, cream cheese, pumpkinAuthor Beth CatoEquipment10-12 cup bundt cake pannonstick spray with flourIngredientsCake1 cup unsalted butter (2 sticks) softened3 cups white sugar15 ounces pumpkin puree4 large eggs3 cups all-purpose flour1 teaspoon ground cardamom1 teaspoon ground cinnamon2 teaspoons baking soda1 teaspoon salt2/3 cup buttermilk or soured milk, see noteFilling8 ounces cream cheese (1 box) softened1/2 teaspoon ground ginger1/4 cup brown sugar packed2 Tablespoons all-purpose flourGlaze1 cup confectioners’ sugar1 1/2 Tablespoons milk or half & halfInstructionsPreheat oven at 350 degrees. Generously coat the interior of a large bundt pan with nonstick spray with flour.In a big bowl, cream together the butter and sugar. Add the pumpkin. Add the eggs one at a time, scraping the bottom of the bowl to incorporate everything.In another bowl, combine the flour, cardamom, cinnamon, baking soda, and salt.Add the dry ingredients to the big bowl alternatively with the buttermilk/soured milk. Scape the bottom of the bowl again to make certain everything is combined.In another bowl, mix together the cream cheese, ginger, brown sugar, and flour.Scoop about 2/3 of the cake batter into the prepared bundt pan. Spoon in the filling, being careful to make sure it doesn’t touch the sides of the pan (it could possibly stick and cause the cake to pull apart). Spoon the remaining pumpkin batter on top, evening out.Bake for 65 to 75 minutes; the middle of the cake should pass the toothpick test. Let it cool about 15 minutes, then carefully invert it onto a cooling rack. Let cool completely.Make glaze, adjusting the amounts as needed to create a thick texture. Drizzle atop cake. Let set at least an hour before cutting. Store covered or as wrapped individual slices.OM NOM NOM!NotesTo make soured milk, pour a thin layer of lemon juice or white vinegar into the bottom of a liquid measuring cup. Add milk or half & half to reach to 2/3 cup amount requested by the recipe. Let sit about 10 minutes at room temperature to curdle.
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